FOOD NETWORK STAR MARTIE DUNCAN'S BLOG FEATURING RECIPES AND PARTY IDEAS - Martie Duncanhttp://www.martieduncan.com/blog/Fri, 18 May 2018 18:09:34 +0000en-USSite-Server v6.0.0-15121-15121 (http://www.squarespace.com)The official blog for Food Network Star Martie Duncan. Find Martie&#39;s <br/>recipes, helpful tips, party themes, the latest wedding trends, party <br/>decorating ideas, and what she&#39;s been up to lately including travel <br/>suggestions like where to eat and where to stay.RECIPE: STRAWBERRY SCONES FOR THE ROYAL WEDDING!BAKINGBRUNCHRECIPESMartie DuncanFri, 18 May 2018 18:37:14 +0000http://www.martieduncan.com/blog/recipe-strawberry-scones-for-the-royal-wedding5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:5aff16de352f5344a467f218Ohhh, I love strawberries... and these scrumptious little scones are perfect for strawberries in so many ways.... Serve them piping hot and fresh from the oven with butter, cream, and jam or sliced for strawberry shortcake. Either way, these scones are simple to make and you can substitute the strawberries for all kinds of savory and sweet options. Read the directions carefully because the fresh strawberries make the dough a little tricky. Not hard, just easy to mess up if you are not careful when mixing in the strawberries. The batter can get too wet if you mix for more than a couple of seconds. That said, the fresh strawberries make these scones so perfect for spring and summer entertaining. Enjoy!

1 teaspoon imitation strawberry extract (optional but it really pumps up the flavor)

½ teaspoon vanilla extract

1 teaspoon lemon juice

Egg Wash: 1 egg, lightly beaten with 2 tablespoons of milk or water

INSTRUCTIONS:

Spread the fresh strawberries out on a paper towel after you dice them and allow them to dry out a bit. This way, some of the juice is absorbed before you put them into the batter. If the berries are too juicy, the batter becomes too wet. Allow the berries to “dry” for at least an hour first before adding to the batter.

Preheat the oven to 400 degrees and line a baking pan with parchment paper.

In the large bowl of your mixer, combine 2 cups flour, sugar, and baking powder, salt, and lemon zest on the lowest speed of your mixer; add the cold butter until the butter is the size of peas. Crack the eggs into a bowl, one at a time; add the cold cream, vanilla, lemon juice, and strawberry extract. Lightly whisk the eggs with a fork to combine and slowly pour into the flour mixture. The batter will quickly combine. As soon as it comes together, stop the mixer. Don’t over beat. Now, quickly toss the strawberries with the remaining flour and add to the mixture. Turn on the mixer for approximately 10 seconds to incorporate the berries. Be very careful; if you mix it too much, the strawberries will make the batter too wet. If you have strawberries left in the bottom of the mixer, just dump them out with the batter and work them in when you roll out the dough.

Dump the dough out onto a well floured surface. Before you touch it, I find it helps to rinse your hands with cold water so the heat from your hands does not melt the butter. Flour your hands, the rolling pin, and the biscuit cutter. Working quickly, roll the dough out to about ¾ inch thick. Using a biscuit cutter, cut the dough into circles. Place the dough onto the baking pan lined with parchment paper and brush with the egg wash. Sprinkle with sugar if desired. Bake at 400 degrees for 18 minutes or until the tops are browned. If the scones are large, you may need to increase the baking time.

These scones are best eaten hot from the oven. And you can add a classic Confectioners’ sugar glaze if you like but they are wonderful without.

In the cafes of Barcelona, the hot chocolate is legendary. It’s served thick, dark, and rich, flavored with espresso and a hint of orange. The chocolate there is so thick, you almost need a spoon. This is my version of the hot chocolate I came to love while traveling in Spain. The taste is the same, but it is not quite as thick. For an extra kick, add a liqueur. This one is delicious with a shot of vanilla vodka and a little Grand Marnier, but would be very good with peppermint liqueur, Godiva white chocolate or a shot of lovely, dark rum. YUM!

Why not set up a HOT CHOCOLATE BAR for your next party. Mix up a huge pot of hot chocolate. Display whipped cream, toppings, liqueurs, shavings, coffee flavorings, etc so guests can mix up their own concoction.

HOLIDAY HOT CHOCOLATE

1 cup Espresso or strong coffee left over from the morning (okay to cheat and use Nescafe)

1/4 cup unsweetened cocoa powder

1/4 cup sugar

½ teaspoon pure vanilla extract

1 2-inch piece orange rind

Pinch salt

1/4 cup fresh whipped cream* (optional)

Cocoa powder or chocolate shavings (optional)

DIRECTIONS:

Combine heavy cream, chopped chocolate, cocoa, and sugar in a medium saucepan. Stir well to incorporate, then place over low heat, whisking constantly until chocolate melts and the mixture is smooth. Gradually add the salt, vanilla, orange rind, milk and coffee. Cook over medium-low heat, continuing to stir with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard the rind.

]]>COCKTAIL RECIPE: JUICY WATERMELON ECLIPSECOCKTAILSRECIPESMartie DuncanMon, 21 Aug 2017 17:02:37 +0000http://www.martieduncan.com/blog/2017/8/21/cocktail-recipe-juicy-watermelon-eclipse5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:599b0af6db29d6aa13f22d65Weird that Facebook would send me a reminder about this cocktail today- originally published on this day in 2009- since today is the day the US will experience a full solar eclipse. Since many are celebrating the eclipse with viewing parties... here's the perfect cocktail!

I always have watermelon left over after a BBQ and this is a great way to use it. Made with Mount Gay Eclipse Rum but you can substitute another rum if you don't have it- but a golden rum tastes best. Since the fresh watermelon is the star of the show; use a big wedge or slice for garnish to make the presentation extra special. If your watermelon is super sweet, you can omit the simple syrup... or if you're without a heat source to make the simple syrup, add a bit of powdered sugar in lieu of simple syrup. It will dissolve faster than granulated sugar.

JUICY WATERMELON ECLIPSE

INGREDIENTS

1 ½ ounces Mount Gay Eclipse Gold Rum

Splash Grand Marnier

3-4 chunks fresh watermelon

1 ounce fresh lime juice

1 ounce fresh lemon juice

½ ounce simple syrup (recipe below)

Splash orange juice

DIRECTIONS:

In a cocktail shaker, muddle the watermelon well, making sure there are no seeds. Add the remaining ingredients and ice. Shake well and strain into chilled martini glasses.

Simple syrup: Bring equal parts water and sugar to a boil, allowing sugar to dissolve. Cool completely before adding to drinks.

]]>WHERE TO BUY MAGIC CITY CRAVINGS COOKBOOK! Martie DuncanFri, 11 Aug 2017 05:45:23 +0000http://www.martieduncan.com/blog/where-to-buy-magic-city-cravings-cookbook5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:598d3ca96a496330572b6531IT IS FINALLY HERE! MAGIC CITY CRAVINGS: THE MOST REQUESTED RECIPES FROM BIRMINGHAM RESTAURANTS THEN & NOW

All the recipes you asked us to find plus a few we could not resist sharing!

My new book with co-writer Chanda Temple hit stores and is already flying off store shelves. The book features an extensive history of Birmingham food, a "where to eat what" dining guide, neighborhood map, and recipes most requested by Birmingham food fans. Many thanks to Alagasco for sponsoring the book and helping us bring greater attention to Birmingham's restaurants and rapidly growing food scene.

The photography is again contributed by my good friends Arden Ward Upton and Mo Davis along with Frank Couch. (I even have a few photos in this one.)

In addition to seeking out favorite recipes from popular local restaurants, food fans asked us to reach back and find "lost" recipes from restaurants which have closed which are still fondly remembered. We uncovered recipes from Birmingham standards like Joy Young, Cobb Lane, Pioneer Cafeteria, Marsh Bakery, Rossi's and more. If you had the Marsh Bakery coconut cake for your birthday each year, you can now make it yourself!

We would like to thank all of the chefs, restaurant owners and families for their generosity. By providing their recipes and sharing stories, they made Magic City Cravings possible.

Magic City Cravings can be found in stores around Birmingham but please call first as copies have sold out in some stores and we are re-stocking as quickly as possible.

BARNES & NOBLE (The Summit)

BOOKS-A-MILLION (Inverness, Brookwood, Trussville)

ALABAMA BOOKSMITH (Homewood)

BROMBERG'S (Mountain Brook Village)

LAMB'S EAR (Cahaba Heights)

GUS MAYER (The Summit)

OLEXA'S CAFE, CAKES & CATERING (Mountain Brook Village)

ROCKY RIDGE DRUG COMPANY (Rocky Ridge)

LITTLE PROFESSOR BOOKS (Homewood)

NORTON'S FLORIST (Southside)

ALABAMA GOODS (Homewood)

ST. VINCENT'S HOSPITAL GIFT SHOP

Magic City Cravings is $27.95 and benefits Children's of Alabama. Message us to purchase a personalized copy.

]]>WHERE TO BUY MAGIC CITY CRAVINGS COOKBOOK!COCKTAIL RECIPE FOR A CROWD: SWEET TEA MARTINICOCKTAILSRECIPESMartie DuncanFri, 26 May 2017 19:25:58 +0000http://www.martieduncan.com/blog/cocktail-recipe-for-a-crowd-sweet-tea-martini5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:59285662e4fcb56a6150c9a4This is one of my favorite cocktails to make for a big crowd. Everybody- and I mean everybody loves my Sweet Tea Martini! It's easy to make in big batches and because you control the amount of sugar you add, you can control the sweetness and the calories, too. When you use juice as a base for a cocktail, you're adding a ton of extra sugar. When you use tea as a base and you brew it yourself, you can add as little or as much sugar as you see fit. I often use zero additional sugar if I'm using a citrus flavored vodka but if I use lemon juice instead, I need a bit of sugar to balance that out.

If you use store bought tea by the gallon, I'd suggest using unsweetened tea and making a simple syrup to add to taste. If you use sweet tea, you may find it is just too sweet when you add the Pama Liqueur.

Make the tea strong and do not dilute it with water so it isn't weak when you serve the cocktail over ice. Double, triple, or quadruple the recipe as required. This version will make 8-10 based on portion size when served over ice.

SWEET TEA MARTINI FOR A CROWD

INGREDIENTS

6 cups water

4 family-size tea bags (I use Red Diamond quart tea bags)

1/2 to 1 cup granulated sugar (optional- the Pama is a bit sweet so you can use as little or as much sugar as you like)

Bring water to a boil in a saucepan; add tea bags. Reduce heat and simmer 1 minute; remove from heat. Cover and steep 10 minutes. White still hot, add desired amount of sugar. Stir to dissolve.

Remove and discard tea bags. Allow to cool completely.

Pour tea into a gallon container or into a serving dispenser. Add ½ of a 750 bottle chilled Pama and ½ bottle cold vodka. Use citrus vodka ifyou like and reduce the amount of lemon juice.

Serve over ice. Garnish with a lemon wheel.

]]>COCKTAIL RECIPE FOR A CROWD: SWEET TEA MARTINISIMPLE SUPPERS: LEMON HERB SHRIMP OVER PASTARECIPESSEAFOODPASTAMartie DuncanMon, 27 Mar 2017 02:11:08 +0000http://www.martieduncan.com/blog/simple-suppers-lemon-herb-shrimp-over-pasta5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:58d85d3fd1758ef716807d9eWhen I get off work on a Friday afternoon when the weather is nice, I cannot wait to get the weekend started. I typically don't feel like making complicated food... I want it to be fast, easy and delicious. This dish is so simple to whip up for a couple or a couple dozen guests. The key is to use fresh herbs and the best shrimp you can find. For me, that is Alabama Gulf shrimp... I'm lucky to have easy access to it. Frozen shrimp will work if that is what you can get but oh my, what a difference you will taste if you use fresh shrimp. Make this for supper and serve it with some toasty bread and a nice chilled glass of white wine and you've got a good start on a relaxing weekend.

LEMON HERB SHRIMP OVER PASTA

Yield: 4 servings

INGREDIENTS

1 tablespoon olive oil

2 cloves garlic, smashed

2 tomatoes

1 teaspoon salt

1/2 teaspoon pepper

pinch red pepper flakes

1/2 teaspoon dried oregano

2 bay leaves

1 teaspoon finely chopped fresh thyme

1 pound fresh Gulf shrimp, peeled and deveined, tails left on

1 cup seafood stock (I make my own using the shrimp shells but you can use the boxed kind)

1/2 cup white wine (I used a Sauvignon Blanc)

1 lemon, sliced

1 tablespoon butter

1 tablespoon finely chopped parsley

Hot cooked angel hair or pasta of your choice... I use angel hair because it only takes a few minutes to cook.

DIRECTIONS:

Cook the pasta per package directions to al dente. Set aside.

In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the smashed cloves of garlic and saute. Tilt the pan to make sure the oil covers the garlic and cook it for 2 minutes to infuse the oil with the garlic flavor. Cut the tops off of the tomatoes and crush them with your hand into the pan, squeezing all the juice from them. Add salt, pepper, red pepper flakes, bay leaves and oregano. Break the tomatoes into small pieces and cook for one minute. Add the wine and the stock. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper. Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp and drop both halves into the pan. Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink. Remove from heat. Add the butter. Cover and let stand for 2 minutes. Drain the pasta and toss with the shrimp and sauce. Add the parsley and some Parmesan, if desired.

]]>SIMPLE SUPPERS: LEMON HERB SHRIMP OVER PASTACOCKTAIL RECIPE: MOSCOW MULE (OPRAH'S FAVORITE DRINK)COCKTAILSRECIPESMartie DuncanSat, 04 Mar 2017 03:25:18 +0000http://www.martieduncan.com/blog/2017/3/3/cocktail-recipe-moscow-mule-oprahs-favorite-drink5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:58ba215a6a4963d651aab487Way back in like, 2008, I was driving in the car and had on Oprah Radio-- I heard Oprah raving about her favorite summer drink, the Moscow Mule. I was curious so I had to try it. I thought it was very refreshing and easy to drink. Best of all, they are easy to make. You'll need ginger beer, which you can find at most grocery stores these days or at an International market like World Market. And use fresh lime juice. Not the squeezy stuff.... You are supposed to serve a Moscow Mule in a copper mug and it may just be me but I do think they taste better in the copper. There are tons of places to buy these now but hey- you can serve Moscow Mules in a julep cup, a coffee cup, or a plastic cup.

Pour vodka over ice. Add simple syrup and lime juice. Top with ginger beer. Garnish with mint and lime.

]]>COCKTAIL RECIPE: MOSCOW MULE (OPRAH'S FAVORITE DRINK)RECIPE: DARK CHERRY CLAFOUTIS (Fluffy french dessert)BAKINGCOOK IN CAST IRONDESSERTSRECIPESAPPETIZERSMartie DuncanSat, 07 Jan 2017 02:24:43 +0000http://www.martieduncan.com/blog/2017/1/6/recipe-dark-cherry-clafoutis-fluffy-french-skillet-dessert5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:587044ff893fc052bc766b96Clafoutis (pronounced kla fou TEE) is a rustic dessert, traditionally made with black cherries, eggs, milk, sugar, and flour. Clafoutis is French, but don't be intimidated. It's simple and rustic, but can be very elegant. I've made it for a dinner party and also when camping! The batter puffs up around the fruit and the edges get browned and a little crusty; it's delicious. It rises and puffs up as it bakes; much like a Dutch Baby, if you are familiar with that. The taste is a bit like a custard but it isn't as creamy. Clafoutis, served warm with a dusting of powdered sugar or a drizzle of heavy cream is one of my very favorite desserts... and once you taste it, you'll add it into your regular dessert rotation. Serve it in the skillet for an impressive presentation. If you don't have a cast iron skillet, you can also bake this dessert in a buttered baking dish but youneed to watch it carefully if you do because the timing may be different.

You can also make Clafoutis with different fruit. I like it with pears or apples, too.

DARK CHERRY CLAFOUTIS

INGREDIENTS

1 tablespoon unsalted butter

1 tablespoon vanilla

6 eggs

6 tablespoons sugar

1 ¼ cup milk

Pinch salt

¾ cups of all-purpose flour

3 cups pitted cherries (don't get the canned cherries in heavy syrup. Use the 24.7 ozbottle of Dark Morello Cherries in light syrup, if you can find them. Drain them well. Or you can use fresh*)

Confectioners sugar (powdered sugar) for dusting

DIRECTIONS:

Preheat oven to 425 degrees. Generously butter the bottom and sides of a large cast iron skillet or baking dish.

Combine vanilla, eggs, sugar, milk, and salt in a food processor or blender. Blend for a few seconds until combined and then add the flour and blend until smooth, about 1 minute. (if you don't have a blender, you can just whisk until well combined, the sugar is dissolved, and batter is smooth. Whip it really well.)

Pour the batter into the prepared skillet. Cover the top evenly with the well-drained cherries. Bake for about 30 minutes or until a toothpick comes out clean and the top is golden brown. Don't be tempted to open the oven during baking or the Clafoutis may fall. Serve warm. Dust the top with powdered sugar or serve with a drizzle of heavy cream.

NOTE: When using fresh fruit, put the butter in the skillet and let it melt. Once it has, add about a pound of fresh, pitted Bing cherries to the butter and let them cook to soften for about 3 minutes. Sprinkle with 2 tablespoons granulated sugar and stir until the juice thickens into a syrup. Pour the batter over the fruit and bake as directed above.

These days, we tend to meet up with friends at a favorite restaurant rather than go to the trouble of having them over. Most of us just don’t have the energy to do all of the running around and planning we think it takes to have people over, especially during the holidays when we are already sooooo busy. The reality is you don’t have to spend days in the kitchen preparing for a dinner party. Of course, you CAN go to a lot of trouble if that makes you happy. But you absolutely do not have to. Trust me. Most people love having other people cook for them. Here's what I often do for an impromptu party to save time, save money, and so I can spend more time with my guests.

Don’t hesitate to make this into a party with an agenda. It is perfect for a school or fund-raising committee meeting, office team planning session, new hire welcome, small group or church group meeting, or a wonderful 'welcome to the neighborhood party' for new neighbors. It’s so easy you can even execute this party on a Friday night after working all day.

STEP BY STEP

Set the date. Call, email, text, or send out a casual invitation or personal note to invite your guests.

If you’re not inviting the children, be sure and mention that you are sending your own brood to your sister’s house for the evening.

Clean the house the day before so all you have to do is a quick sweep before guests arrive. If you are decorating, go ahead and place candles, vases, etc. the day before, too.

Make a playlist of old school favs: Sinatra, Dean Martin, and other Italian crooners.

Make dessert ahead of time, too, so you just have to scoop or plate it.

Chill any white wine you are serving two hours before guests arrive.

Greet guests with a glass of something sparkling and small bite: crostini, a cheese board, olives, or breadsticks are all simple and delicious.

MENU: Make it easy on yourself. Skip a few steps by incorporating frozen lasagna. I'm a big fan of Stouffer's and they've recently launched their Kitchen Cupboard Commitment which means the ingredients you'll find in Stouffer's are like the ones you'd find in your own kitchen! I like that.

Add a quick salad with a fast homemade dressing and you’ll pull this dinner party together in record time. When you grate a good quality (meaning real) Parmesan cheese over the top of your frozen lasagna and sprinkle it with fresh herbs at the end, nobody will ever know (or care) that you didn’t make it from scratch.Add a loaf of warm garlic bread and a few bottles of wine and you've got an Italian night dinner that anyone will love.

MAKE IT SPECIAL: If I am serving family style, I might remove the frozen lasagna from its pan and place it into one of my baking dishes so it looks nice on the table. Simply sit the frozen lasagna pan in an inch or so of hot water and it will come lose from the container. Lightly brush your oven proof dish with olive oil and place the frozen lasagna in it. After about 30 minutes of baking, I remove it from the oven and cut slits into the top of the lasagna. Pour a cup or so of red wine over the top. At the end of baking, I finish with some grated Parmesan cheese and fresh herbs, if I have them. Can you believe the photo below is frozen lasagna? I took that photo with my iPhone.

While buying a salad in a bag is fast, I rarely use them. It is just as easy to grab several kinds of lettuce along with a few other seasonal items, chop them with a large knife and toss into a large bowl. Make up your salad dressing and dress the salad just before serving.

Here's a quick vinaigrette recipe you will love. It will become your new 'go-to' dressing. Watch me make it LIVE during a recent Facebook LIVE stream I did with Stouffer's where we talked about entertaining tips and the Stouffer's brand history. Since 1024, they have believed (Like I do) that the meals you love most are made with love from quality ingredients and a great tasting meal can make any place feel like home. You know- those memories just take you back!

EASY VINAIGRETTE DRESSING

When making a homemade dressing, always use a 3-1 ratio of oil to acid. Yield: Makes 1 cup

INGREDIENTS

1 small shallot, minced and rinsed

1/2 teaspoon lemon juice

1/4 cup white wine vinegar (Or Champagne vinegar or Sherry Vinegar)

1/2 teaspoon kosher salt

1/4teaspoon freshly ground black pepper

1 tablespoon fresh Italian flat-leaf parsley and chives, minced

3/4 cup extra virgin Olive oil

DIRECTIONS:

Mince the shallot. Rinse under cool water to remove the strong smell. Add to bowl. Add the lemon juice and vinegar and season with salt and pepper. Add the herbs and whisk together. Stream in the EVOO, whisking constantly to emulsify and combine. Check seasoning. Add a bit more salt, if desired.

Will keep in the fridge for 2 weeks.

Note: If you find yourself without a whisk, you may simply shake this dressing up in a Mason jar with a lid.

DESSERT can be as easy as vanilla gelato with Frangelico or chilled Limoncello poured over the top. I love to crumble Amaretti cookies over the top or add a piece of biscotti. My Lemon Ricotta Pound Cake is another easy option you can make ahead. If you make the crostini recipe, you'll have enough homemade ricotta for this recipe, too.

GREET your guests with a glass of something. That can be as easy as glass of white wine or Prosecco (Italian sparkling wine) or an Aperol and Soda cocktail finished with a squeeze of an orange and garnished with an orange wheel. Set out a few small plates with olives, nuts, or cherries. Or make crostini, bruschetta, or a store-bought antipasti assortment.

PARTY TIP: Enlist help of your early arriving guests to help you make the dressing, set the table, or finish the salad. They'll love pitching in to help rather than feel as if they've arrived too early and are in the way.

DECORATING: Don’t bother with decorating if you don't have a lot of time- just light some candles. If you do have time, get an assortment of small herbs associated with Italian cooking like rosemary, oregano, or basil. If they are live, wrap the container with burlap and tie with a small ribbon. If they are cut, put them in small Mason jars with a bit of water and line them up down the center of the table. You can find fresh herbs- both live and cut- at most grocery stores these days so you won't need an extra trip to the florist.

You're all set for Italian night-- just modify this plan to fit your next gathering. You'll spend more time making memories and a lot less time worrying about the details! xox

HERE'S THE DISCLAIMER: I wrote this party plan in 2009 and have used it or have suggested it many times since then. I even told Food Network magazine this was one of my favorite easy party plans in a 2012 interview. In other words, this has been a go-to for me for many years. This past summer, I was invited to Solon, Ohio to visit the Stouffer's facility for the relaunch of Stouffer's lasagna. It is Mrs. Stouffer's original recipe: all natural, made from scratch; even the pasta and the tomato sauce are made from scratch. Since that visit, I've joined with Stouffer's to help them bring you easy recipes and fun ideas for get-togethers at home. I wanted to disclose that they pay me but even if they did not, I'd still recommend Stouffer's lasagna. I've been a fan for more than 30 years. For more info on Stouffer's products, visit Stouffers.com

]]>EASY ITALIAN NIGHT DINNER PARTY PLAN PLUS MY GO TO VINAIGRETTE RECIPEEASY HOLIDAY PARTY IDEAS FOR FRIENDS, FAMILY, OR OFFICE PARTIESHOLIDAYSMartie DuncanTue, 29 Nov 2016 10:12:14 +0000http://www.martieduncan.com/blog/easy-holiday-party-ideas5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:583bbd7cebbd1a752321e2aeThe day after Thanksgiving, I start getting calls for holiday party help... People either want to do something totally different and need ideas or it is their turn to host the annual holiday gathering and they are in panic mode. Here is a roundup of a few of my no-fuss ideas for holiday get-togethers; modify them to suit your own style. The only rule is that you need to have fun, too! xox

CAROLING PARTY: One of my favorite party themes--- kinda like Christmas karaoke! My in-laws have been hosting a neighborhood caroling party for as long as I can remember. It is a tradition even the college kids do not want to miss. Because everyone brings something, it is one of the easiest parties to host. Now, my in-laws happen to have two concert grand pianos in their living room, she's played at Carnegie Hall, and most of their friends are musicians or singers.... but even if you only have a sound system or karaoke machine, this is a party you'll want to make an annual event. GET THE HOW TO....

SANTA'S COOKIE WORKSHOP: The kids are out of school and you're going to need something fun to do... this is it. Bake up some memories with a Santa's Cookie Workshop party. Bake the cookies in advance or at least have some already baked. Cover a table with kraft paper (secure it so it won't slip) and set out bowls of sprinkles, candies, and other edible decorations the kids can use to decorate cookies and even personalize a cookie to leave for Santa. You can host this party with your girls and bake cookies to swap and gift. GET THE HOW TO FOR A SANTA'S COOKIE WORKSHOP PARTY...

WINE AROUND THE WORLD PARTY: This party theme works for almost any occasion but it is particularly fun around the holidays. Guests bring a bottle of wine and a bite to share from a favorite travel destination; one they have already been to or one they'd like to visit. GET THE HOW TO FOR A WINE AROUND THE WORLD PARTY...

GIRLFRIEND PAJAMA PARTY: If you are like me, you probably have seen very little of your friends this year. Plan a guilty pleasure party-- filled with favorite snack food, movies, gossip, and fashion magazines. Don't let the holidays get away without getting together! GET THE HOW TO FOR A GROWN UP PAJAMA PARTY....

FAMILY PHOTO SWAP PARTY: So... your team isn't in a bowl game and you've got 8 people staying at your house for three days after Christmas. What do you do with them? A family photo swap party is an excellent way to spend some quality time together reliving family history--- and you'll all end up with copies of cherished family photos. The menu is as easy as leftovers, soup and sandwiches, or delivery pizza. GET THE HOW TO FOR A FAMILY PHOTO SWAP PARTY

CHAMPAGNE TASTING: Warm up for New Year's Eve, test drive some bottles for your wedding, or simply try something new... invite the gang over for a Champagne tasting! This is perhaps one of the easiest parties you can host during the holidays. All you need is 3-4 bottles of Champagne, sparkling wine, Cava, or Prosecco. Add some good music, pretty stemware, and a few simple appetizers or a cheese board and you've got a party! I've even got some great tips on what to buy! Martie's TOP Sparkling Picks

If you do and you’re looking for something fun to do with your family and holiday house guests the day after the big day, why not plan a family photo swap party? While sitting around the TV to watch the big game is tradition for the adults, it’s not much fun for the kids. It’s essential to have some activities planned so the kids don’t get bored and cranky. A family photo swap is a fun way to keep the kids busy while the adults talk about good times and reminisce about family history. Each sibling or family member can bring their pictures to be scanned and printed to share with the others. Even mom’s best handwritten recipes can be scanned so everyone has a copy and you don’t lose them.

Set up card tables for the kids so they can create their own mini albums or crafts using the printed copies. This is also a great party to host for class reunions, childhood friends, sorority sisters, or the gang from the old neighborhood.

PARTY PLAN

Tell your guests to bring their own photo albums, scrapbooks, and favorite family photos to share.

Hit the craft stores when there is a big sale to scoop up extra frames and supplies to have on hand. Get glue dots, photo corners and scrapbook stickers, etc.

Have plenty of USB flash drives available. If guests save scanned images to a flash drive, they will have for future use.

Make sure your printer is working well and get extra printing cartridges.

Invite older relatives to come and relate the “back stories” behind the photos so the kids can learn about the family’s past, heritage, and your memories are passed along to the next generation.

MENU SUGGESTIONS

Make-ahead recipes like soup are easy to make and easy to serve. Make up one or two soups before the holiday and reheat in a Crockpot or large pot on the stove right before party time. Serve with sandwich halves or warm crusty bread.

Reliving old memories and making new ones… my kind of holiday fun!

]]>EASY PARTY THEME: HOST A FAMILY PHOTO SWAP PARTYEASY PARTY APPETIZER: HOMEMADE RICOTTA AND CHARRED TOMATO CROSTINIAPPETIZERSPARTY FOODRECIPESMartie DuncanSun, 27 Nov 2016 03:09:50 +0000http://www.martieduncan.com/blog/2016/11/26/easy-party-appetizer-homemade-ricotta-and-charred-tomato-crostini5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:583a498f59cc68566bec3845Chef James Lewis of Bettola Restaurant in Birmingham contributed this recipe to my book, Birmingham's Best Bites. I've come to love his homemade ricotta and this crostini is a wonderful party bite any time of the year. The ricotta can be kept in the fridge and used for other recipes.... like Jalapeno Poppers, Gnudi (Gnocchi like dumplings), cheesecake, as a filling for manicotti, or in my luscious Lemon Ricotta Pound Cake!
Photo: Arden Photography from Birmingham's Best Bites

To make Crostini, heat, ½ cup of oil on low in a cast iron skillet or pan. Add one smashed garlic clove and heat on low 4-5 minutes. Remove oil and garlic from skillet.

Return a small amount of oil and heat skillet to medium.

Add several slices of bread into pan and toast until lightly browned on each side. Remove slices when they have reached desired level of crispness. Add a small amount of garlic oil back into skillet and continue toasting until lightly browned.

To prepare tomatoes, lightly rub ion olive oil and sea salt. Char them in hot cast-iron skillet over medium-high heat before toasting the bread for crostini or roast them under a broiler to blister the tomato while toasting the bread. Once tomatoes are charred or blistered, smash the tomatoes to break them up a bit. If they are sweeter, leave them whole.

To assemble, spread ricotta on bread. Top with charred tomatoes. Garnish with fresh basil, season with sea salt, olive oil and a pinch of black pepper and balsamic vinegar, if desired.

Tip: When making the House-Made Ricotta, it helps to put cheesecloth over a colander and let it slowly drain. After you have strained the ricotta, remove it from the linen. At this point you can mix in your choice of seasoning; such as fresh herbs, citrus zest, honey, bacon; adjust the seasoning to fit the dish you are serving the ricotta with.

]]>EASY PARTY APPETIZER: HOMEMADE RICOTTA AND CHARRED TOMATO CROSTINIRECIPE: THE LATEST COFFEE OBSESSION IS BANANA MILK COFFEE! BREAKFASTBRUNCHBEVERAGESRECIPESMartie DuncanTue, 04 Oct 2016 22:22:37 +0000http://www.martieduncan.com/blog/coffee-obsession-banana-milk-coffee-recipe5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:57f4270037c581f55f5fb4f2This is the newest coffee craze straight out of Brooklyn !#BananaMilkCoffee... Who knew? It is so rich and creamy-I love it! It isn't overly sweet or overly 'banana' either. And the perfect way to use that banana about to go bad. I used to have a smoothie with a banana in it for breakfast. Now, I put the frozen banana in my coffee and cut back on calories... You're going to want to try this! Bye, bye Latte!

You can add some different spices to it, if you want. I added some spice infused simple syrup and it was even better.

Chill the coffee with ice cubes if you are using brewed coffee. (Make your coffee stronger than normal.)

Whip the banana, milk and simple syrup together using an immersion blender or blender to create a frappe' or to a frothy consistency. Pour over the iced coffee. That's it! (Took me 2 minutes- but I always have frozen bananas in the freezer.)

The nice folks at Community Coffee asked me to throw a party featuring some of my favorite coffee recipes to celebrate National Coffee Day, September 29th.

If you don't know Community Coffee, check them out. Not only do they have one of the best coffees you'll find- (that is why so many restaurants use it) but they have fantastic flavored brews, too: Southern Bread Pudding, Pumpkin Praline, Hazelnut, French Vanilla... and many more. I used a few of them for my game day brunch menu---experiment and use your own favorite flavors. Another reason I like Community Coffee is that it is a family owned business with a passion for quality. They give back through their Cash for Schools, Military Match and other community driven programs. I LOVE that!

Coffee is the star of this tailgate brunch with spicy Thai Iced Coffee and the Coffee Glazed Cinnamon Rolls!

In the South, Saturday mornings in the fall are for football, friends and family. We all have our favorite recipes for game day or tailgating parties but by week 3, folks have tired of the wings and burgers and are looking for something different. My game-day brunch menu pairs easy Coffee Glazed Cinnamon Rolls with Cheese Grits, a slice and serve Frittata, coffee-rubbed pulled pork sliders and a spicy Thai Iced Coffee. Cold with a slight bit of spicy heat makes it perfect for these lingering, warm Fall days.

Coffee goes to the next level with spices which warm you up to start the day. Iced Coffee is the perfect tailgate kick off when the weather is warm.

RECIPE: SPICY THAI ICED COFFEE

Summer has gone but in the South, we’ve still got a few warm weeks ahead. Thai Iced Coffee is sweet, smooth, spicy and cool- the perfect party starter for game day. Add a shot of rum or bourbon if you like.

Brew coffee with 4 cups water in your coffee maker. This will result in 4 cups of very strong coffee. Pour into a container and refrigerate until chilled.

In a small bowl, whisk together the condensed milk and the spices. Add the milk; whisk until smooth. Refrigerate until well chilled.

When ready to serve, fill 4 tall glasses with ice and divide coffee among glasses. Slowly pour the milk mixture over the coffee and serve.

For a large crowd, I will often pre-mix the coffee and milk and allow guests to help themselves. For tailgating, I suggest freezing the coffee and milk mixture in a large container. Put it into your cooler to transport; it not only will keep items in your cooler cold, it will thaw and become slushy. No need for additional ice.

Use coffee to make the glaze for these easy bake cinnamon rolls; you can also use a flavored coffee like Hazelnut!

RECIPE: HOMEMADE COFFEE GLAZE FOR CINNAMON ROLLS

Whether you make your own from scratch or just want to dress up the can variety of cinnamon roll, you'll love the flavor and richness of the coffee paired with cinnamon.

COFFEE GLAZE FOR CINNAMON ROLLS

Yield: Glaze for 12 cinnamon rolls

INGREDIENTS

2 cups confectioners' sugar

2 tablespoons strong coffee

drop vanilla extract

OPTIONAL

1/4 teaspoon coffee liqueur

1/2 teaspoon heavy cream

DIRECTIONS:

Add all of the ingredients together in a bowl. Drizzle over warm cinnamon rolls. Allow to set slightly before serving.

COFFEE RUBBED BOSTON BUTT

This is one of my favorite go-to recipes for many reasons. It feeds a big crowd without a lot of effort so it's perfect for a game day party. You can shred it for tacos, put it on a bun or do what we did: stuff it into a biscuit!

Use a rub of finely ground coffee (if you don't have a grinder, Community Coffee has one at many stores where you can grind you own beans.

COFFEE RUBBED BOSTON BUTT (PORK SHOULDER)

PREP TIME: 1 hour COOK TIME: 3 1/2-4 hours depending on size

INGREDIENTS

1 ½ tablespoons kosher salt

1 ½ tablespoons coffee, finely ground

1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds

DIRECTIONS:

Before you plan to cook the pork, take it out of the refrigerator for 15 minutes. In a small bowl, mix together kosher salt and coffee and rub in into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in heavy covered cast iron cooker, Dutch oven, or roasting pan. Allow it to sit for one hour before you put it in the oven.

Place in the oven. Turn the heat to 275 degrees. Cook until the port falls apart when you press it with the back of a fork—approximately 3-1/2 to 4 hours or about an hour per pound. Remove it from the oven and let it rest covered for 15 minutes. (Of course, you can also cook this in your Crock-Pot or slow cooker,)

Shred the pork and serve; you may use it to fill a tortilla, on a bun, or on your favorite biscuit!

This is a sponsored post

]]>PARTY: TAILGATE BRUNCH PERFECT FOR GAME DAY GET TOGETHERSRECIPE: LUNCHROOM BROWNIESDESSERTSRECIPESMartie DuncanMon, 19 Sep 2016 06:02:39 +0000http://www.martieduncan.com/blog/recipe-lunchroom-brownies5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:57df7cb1e3df28c822cb818bThese brownies remind me of the ones they would serve at my elementary school on Fridays… more like a cake than fudge but still moist. Using a good quality bittersweet chocolate and cocoa powder makes them more decadent. If you want to make these more fudgy, reduce the flour to 3/4 cup and omit the baking powder.

LUNCHROOM BROWNIES

INGREDIENTS

1 cup (2 sticks) melted unsalted butter plus more to grease the pan

4 ounces bittersweet chocolate, chopped

2 cups granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

¾ cup natural unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

DIRECTIONS:

Preheat the oven to 325 degrees Fahrenheit.

Butter an 8-inch square pan and line with parchment paper. Butter the parchment paper also.

Using a large glass heatproof bowl over a pot of simmering water, melt the butter and the chocolate together. Remove from the heat. (Be careful not to allow water to find its way into the chocolate because it will seize.)

Mix the sugar into the warm chocolate mixture. Stir so that the sugar dissolves into the chocolate. Add the vanilla.

Using a wire whisk, add the eggs, one at a time, taking care to incorporate well after each addition. Add the cocoa with the last egg.

Sift the flour, salt, and baking powder together. Using a spatula or large spoon, gently fold the flour into the batter, ½ cup at a time, making sure there are no streaks of flour or flour pockets remaining in the batter.

Pour the batter into the prepared pan and bake for 40 minutes. Check for doneness with a toothpick. It should come out clean when inserted into the center of the pan. When done, remove the pan to a wire rack to cool. Once completely cool, lift the brownies from the pan using the parchment paper. Slice into squares.

]]>RECIPE: LUNCHROOM BROWNIESRECIPE: THREE CHEESE GRITS (SO EASY!)BREAKFASTBRUNCHCOMFORT FOODRECIPESSOUTHERN CLASSICSMartie DuncanFri, 16 Sep 2016 04:35:11 +0000http://www.martieduncan.com/blog/recipe-three-cheese-grits5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:57db729737c581429570445fDo you need something quick, easy, and comforting for breakfast or brunch during the holidays? This super fast grits recipe is perfect for Christmas morning or any holiday brunch because it's not only delicious, it's quick to fix and affordable, too.

I call these my 3G Grits; it is the Gouda, Gruyere, and Goat cheeses that take these grits from everyday to gourmet. You can use whatever combo of cheeses you have... it is the perfect way to use the leftover cheese you have hanging around in the fridge.

Generously butter a shallow baking dish with 1 tablespoon of the butter. Make grits according to package directions. Stir in butter, heavy cream as the grits are almost done. Add the peppers, and stir in the cheeses, reserving a bit of each for the top. Stir until the cheese is almost completely melted and pour into the buttered dish.

Bake at 425 for 12 minutes or until the top is golden brown. Serve immediately.

]]>RECIPE: THREE CHEESE GRITS (SO EASY!)SIGNATURE COCKTAIL: BLACKBERRY MOJITO RECIPE FOR 2 OR 100COCKTAILSRECIPESMartie DuncanFri, 16 Sep 2016 04:11:27 +0000http://www.martieduncan.com/blog/blackberry-mojito-recipe-signature-cocktail5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:57db6c8dd482e9509ddc42f4We had a request for a signature cocktail in plum and green. Well, I could think of nothing prettier nor more delicious than a blackberry mojito. You can find blackberries and fresh mint in storesyear 'round. A mojito is typically made one or two at a time. If you are serving these in a large dispenser, you will have to strain the mixture so the berries and seeds do not clog the spigot. You don't have to strain the cocktail if you are serving in a pitcher.

BLACKBERRY MOJITOS

For 2

INGREDIENTS

12 large blackberries

12 mint leaves

4 teaspoons sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

3 ounces light rum (you can substitute vodka if you like)

Ice

Club soda

Lime wedge, mint, and blackberries for garnish

DIRECTIONS:

Chill two glasses. Put the mint and the berries in the bottom of a cocktail shaker with the sugar. Use a wooden spoon to muddle (bruise) the mint and crush the berries. Add rum, lemon and lime juice. Fill with ice. Shake until well chilled. Put mint leaves in the bottom of the glass. Add ice. Strain the cocktail over the ice. Top with club soda for a little sparkle.

BLACKBERRY MOJITOS FOR A CROWD

Serves 50 (approx 4 ounce servings)

INGREDIENTS

5-6 pints blackberries plus some for garnish

4 bunches mint leaves plus some for garnish

6 cups sugar

4 cups cold water

1 1/2 cups fresh lemon juice

1 1/2 cups fresh lime juice

6-7 cups light rum (depending on how strong you want the drinks. This is based on 1 ounce per drink which is light. Add more if you like. You can also substitute vodka if you prefer)

Ice

2 bottles of chilled club soda (to taste)

DIRECTIONS:

Put the berries in the bottom of a container with the sugar. Use a wooden spoon to crush the fruit. Add the mint and gently muddle to release the essence of the mint. Add 4 cups of water and stir well to make sure the sugar is dissolved completely. Refrigerate and let sit for at least an hour. If you are using a dispenser with a spigot, you will need to strain off the mixture so the skin from the berries and the mint leaves do not clog the dispenser. Add the strained mixture to your dispenser. Add rum, lemon and lime juice. Fill with ice. Stir well. Top off with a bottle of club soda- to taste. Float mint leaves, lime wheels, or blackberries in the dispenser as garnish. Or thread berries onto a cocktail skewer and have those ready in glasses filled with ice. Then guests can help themselves to the beverage.

Martie's Tips: To make this easier, I usually just put the berries, sugar, and water in a large container. Then whir them together with my immersion blender. I strain off the seeds and any flesh remaining and am left with the juice.

Often, I will chill or even freeze my drinks for a party so I need less ice and the beverages are not as diluted. For this one, you can freeze lime juice or lemon juice into ice cubes and use that in lieu of adding the juice to the recipe.

You can also substitute mint simple syrup instead of using sugar to make this process easier for such a large batch.

I post some of these photos on 9/11 each year. My dad took them from a tour bus filled with a senior citizens group from his church who were making their way down to lower Manhattan on the morning of September 11, 2001. You can see from the shots, taken with a basic and shoot camera, that the bus must have been quite close to the towers.

After many requests to do so, I decided to write about being in New York on 9/11/2001 on the 15th anniversary of the attacks. Here's my story:

My parents had just come to town... I had seen my parents the night before. I was in New York on business. They had arrived that morning from Alabama and were excited to tour the city. (My father is from New York but hasn't been back much since he left to attend the University of Alabama) My parents invited me to come with their church group the next morning but I had a big day at work and could not. That morning as I was getting ready for work, my nephew called from school and frantically told me to turn on the TV, that something was happening in New York.

A little after 9 AM... I turned on the TV in time to see the second plane fly into the South tower and saw that the other tower on fire. After I reassured my nephew I was fine, it dawned on me that my parents and their group would have been headed to the area. I tried to call my mom on her cell phone but she did not answer. I remember that I began getting calls from friends who knew I was in the city--- but within 5-10 minutes, the phone system went completely out.

I began to worry about my parents as I watched the news in horror. Would anyone on the bus even know what was happening? When the towers started to collapse, I decided to go look for them. I changed from my suit to jeans and left my hotel at 38th and Park and started running down Park Avenue toward downtown. I kept trying to call but the phones were not working. By this time, masses of people were walking away from the area. In stunned silence, they walked without a word spoken. Faces were covered in soot and ash; some were crying, tears streaming down their dirty faces. You could hear sirens in the distance but it was eerily quiet. No horns honking and no traffic; not one car was on the street. It was the most beautiful day. Slightly crisp, sunny and clear... with the most beautiful, perfect sky you could imagine. Not one cloud in the sky.

Looking for my parents... I ran as fast as I could against the sea of silent people walking away from downtown. Nobody was walking toward the area. I got down to the financial district but by that time, police had blocked off the area and would not let anyone through. Without knowing what else to do, I decided to walk to the Marriott Marquis, where my parents' group was staying, to see if I could find out anything.

When I got to the hotel, I found them there. When their bus driver saw what was happening, he turned the bus around and returned to the hotel. One of the group had been late that morning and for that reason, they were later leaving than planned. Had it not been for that, they may have been closer to the towers or may have even been there as the planes hit.

Everything in New York came to a standstill. There were no flights out of New York and the airports were closed. There were no rental cars to be had and the hotels were filled with stranded travelers. Luckily, the Governor of Alabama was able to intervene and help get my parents and their tour group out of the city very early the next morning.

Time to do something... After a few hours of staring at the television, watching in disbelief at what was happening only a few blocks away, I decided to try to do something to help. Once there was service, I started calling from the land line at the hotel-- looking for food, gloves, flashlights, water, masks, socks, buckets... and asking my friends to do the same. Wal-Mart HQ in Bentonville promised socks, gloves, and masks. Outback Steakhouse set up in a church and made hot meals for those tediously going through the rubble, searching for survivors.

Ground Zero... I could not sleep that night so I walked back down to the area. You were supposed to go to a Red Cross office and sign up to volunteer but that seemed like it would take too long so I just started working. Makeshift donation centers were popping up. People were showing up with donations from all over the USA. Nobody asked me who I was. If you start bossing people around, other people just assume you're supposed to be there.

As day turned into night, truckloads of men were being driven into the crater to search for survivors. The volunteers would cheer as the trucks rolled past and the searchers were waving and cheering too--- they seemed so hopeful and excited to be able to help. Many were first responders who had driven themselves in from around the country to help. When the trucks brought them back out, their faces were without expression and they were silent... so devastated that they were not finding survivors.

I remember when the word would come that they thought they heard something; tapping noise or the search dogs had possibly alerted on something. They would call for “all quiet” and everyone would go completely silent. Trucks would stop. Radios went quiet. We'd remain that way for 10 minutes or so until word came down that nothing had been found. I believe there were only 2 people found alive during the time I was down at Ground Zero. There may have been more but it was very few, whatever the number. Shockingly few.

I did not sleep much in those three nights after the attacks... I doubt anyone did. I would walk to the hotel to shower in the morning and go right back. I remember walking past the pictures and flyers posted on the makeshift bulletin boards-- on fences and walls all around Ground Zero-- and looking into the faces of the family members who were so hopeful. I was always so grateful that my own parents were safe- I could not imagine what these people were going through as they clung to the hope their loved ones were simply lost or in a hospital somewhere.

I worked down at Ground Zero until Friday afternoon, when I finally found an available rental car (still no flights) to drive to Chicago for my best friend's wedding. (His actual wedding, not the movie.) The New York airports opened and I was able to fly back on Tuesday. I remember being one of only 7 people on the flight that day. It was strange and terrifying. When we landed in New York, the city seemed very different. Quieter. Sad.

Funerals were beginning to happen for some of the first responders. I, like the rest of the country, was glued to the television at every opportunity, watching with a broken heart for the families who had to lay their heroes, husbands, wives, children, and other family members to rest.

May the Freedom Tower and the brave people who died there 15 years ago remind us all that it is our freedom that makes America the greatest country in the world. May God continue to always bless America.

]]>SEPTEMBER 11TH: 15 YEARS LATERNO KID HUNGRY/ CHEFS CYCLE RIDE 2016: WE DID IT! EVENTSMartie DuncanFri, 01 Jul 2016 10:36:00 +0000http://www.martieduncan.com/blog/chefs-cycle-2016-we-did-it5361bc9fe4b00f49de2aa41e:5361bdc8e4b0776c36ce1bcc:57d52e80f5e23138572e191aWe did it! Three days, 300 miles, and over $1 million raised to help end childhood hunger. Chefs Cycle 2016 is in the books and I could not have done it without all of you who have donated, supported, encouraged, and helped me. Bobby Flay, you are so awesome for tweeting your support. It helped bring in the last of the money I needed to get to my goal. So many of you were so generous and donated so much to help me get to my goal of $7500. We even exceeded that! Thank you!!!!

Let me start out by saying that even though I have not ridden a bike in 20 something years, when my friend Jason Roberts called me out to ride for his annual Chefs Cycle bike ride to raise money for No Kid Hungry, I said yes immediately. I said yes because there should not be children who go hungry in America and if riding a bike will help bring awareness and raise money to help, I felt like I should try. Jason has brought chefs from around the USA together to ride from Carmel to Santa Barbara for this cause with the goal of raising $1 million dollars to help end childhood hunger in America.

I started training by going to the gym a few times per week. Eventually, I started riding. As of today, I'm riding up to 50 miles.... about 1/2 of what I'll have to ride each day in California.

Iam the only chef from Alabama riding... and I'm still a bit from my goal so several of my food friends are helping me with the final push before I depart. Please come out and join us on Wednesday, June 22nd from 5PM-9PM for a special HAPPY HOUR OYSTER SOCIAL at Five Point Public House and Oyster Bar. Money from the evening's festivities will be donated to my ride. Here are the details:

WHAT: HAPPY HOUR OYSTER TASTING & BEER PAIRING

You'll sample oysters provided by Alabama Gulf Seafood, Steel City Seafood, and Bon Secour Fisheries from some of lower Alabama's best and most highly acclaimed oyster farms: Point Aux Pins, Isle Dauphine, and Massacre Island Oyster Ranch. Our oysters are having a moment right now; you'll find them in the best restaurants around the country. Come taste what the fuss is all about! My friends from Back Forty Beer Company will be there and we'll suggest pairings with the different oysters. There will be giveaways, swag, and a signed copy of my cookbook, Birmingham's Best Bites for each guest who donates to my ride.

WHEN: WEDNESDAY, JUNE 22, 2016 FROM 5PM-9PM

No tickets required. Donations will gladly be accepted and a percentage of all sales will be donated to No Kid Hungry by Chef Reis.

Brad from Back Forty Beer, Chef George Reis from Ocean and 5 Point Public House Oyster Bar, Jason from Oyster Obsession, and Chef Jim Smith from Alabama Gulf Seafood helped raise money for my No Kid Hungry/Chefs Cycle ride.